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Special Brunch Menu Part 2: Banoffee French Toast Stack with Banana Fritters and Butterscotch Sauce

No brunch menu can be complete without a sweet ending; a taste that lasts on your palate for the entirety of the day. Our breakfast during our honeymoon always ended on a sweet note; demerara pancakes stacked one on top of each other with a generous pouring of maple syrup. Taking my cue from there, my first instinct was to emulate the pancake stack, but then where was the challenge. Hence, I decided to shift focus on to another brunch staple, which happens to be a favorite of my husbands’; french toasts with a change in their appearance.

Banoffee French Toast Stack with Banana Fritters and Butterscotch Sauce

Unknown to many, French toasts were not actually developed by the French, in fact their origins have be known to be found in Latin recipes during the 4th and 5th century. It is a simple process of soaking bread in milk and eggs and then frying just enough for square, moist French toasts. Keeping with my tradition of departing from the norm, I decided to cut the bread into round shapes, add an extra ingredient to the egg mixture and topped with butterscotch sauce. This recipe somehow developed on its own during its preparatory stages. The egg mixture was leftover even after I soaked the bread and a few bananas lay there too. Deciding against wasting any ingredient, I opted to make banana fritters to go along with the French Toasts. The end result; beauty on the plate and a burst of flavors in the mouth.

Banoffee French Toast Stack with Banana Fritters and Butterscotch Sauce

INGREDIENTS:

  • 6 slices of white bread
  • 1 egg
  • 1/4 cup milk
  • 2 tbsp sugar
  • 1/2 tsp cinnamon powder
  • 3 large bananas
  • 1/2 cup breadcrumbs
  • 1/2 cup flour
  • 1 tbsp butter

For the Sauce:

  • 2 tbsp butter
  • 1/2 cup brown sugar
  • 1/4 cup cream
  • 1 tsp vanilla essence

PREPARATION:

  • For the egg mixture, beat the egg and add milk, sugar and cinnamon powder. Whisk with a fork till all the ingredients are mixed well together
  • Mash half a banana into the egg mixture and whisk for another 2-3 minutes till the banana has been dissolved and the mixture is smooth, Set aside
  • Using a medium sized round cookie cutter, cut at least 2 discs out of one slice of bread. Each stack should consist of 5 discs
  • Meanwhile, melt the butter into a large pan and swirl the pan around till all the sides have been coated
  • Soak the bread discs into the egg mixture thoroughly, in order for the French toasts to be moist, and place on the pan
  • Lightly fry on each side for 2-3 minutes till light brown in color, turning over just once. Do not overcook as the French Toasts will dry up.
  • Place on a kitchen towel to soak up the excess butter
  • Thinly slice one banana into round discs
  • Place one French toast disc on a plate and top with 3-4 banana slices, depending on how many can fit. Make sure the banana slices are thin otherwise the stack will topple over
  • Repeat with the rest of the round French toasts till the number of round toasts used reaches 5. Top with another few banana slices
  • Banoffee French Toast Stack

  • For the Sauce: Melt the butter and brown sugar in a saucepan over medium heat. Keep stirring to prevent the sugar from sticking to the bottom and burning
  • Once the sugar has completely dissolved, take off the heat and mix in the cream and vanilla essence
  • Stir well and pour generously over the French toast stack, leaving some for the fritters
  • Banoffee French Toast Stack with Butterscotch Sauce

  • For the Fritters: Slice one banana vertically into half and then horizontally into another half, so you end up with four long pieces
  • Coat each piece with flour, dusting off the excess, then dip into the same egg mixture used for the French toasts and finally immerse it into the breadcrumbs, covering thoroughly
  • Repeat with the rest of the pieces
  • Add another tablespoon of butter to the frying pan and coat evenly
  • Place the bananas into the pan and lightly fry for about 2-3 minutes on each side till the outer layer becomes golden brown. Careful not to overcook as the bananas will become too mushy from inside
  • Place on a kitchen towel to soak up the excess butter
  • Put them on the same plate as the Banoffee French Toast Stack and pour the remaining butterscotch over the fritters

Banoffee French Toast Stack with Banana Fritters and Butterscotch Sauce

Upon his first glance, my husband was convinced it was a pancake stack but only upon tasting it he realized the difference. The moist, eggy bread flavored with bananas topped with sweet toffee butterscotch sauce is sure to make the rest of your day sugary. It is ideal for a special brunch or even breakfast on a Sunday morning. Accompanied by crispy banana fritters, the final touch to my festive brunch was a successful combination of textures and flavors. Another feather in my small chef’s hat and another milestone in my long road to culinary perfection.

Banofee French Toast Stack with Banana Fritters and Butterscotch Sauce

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